In a food processor, add the cottage cheese, peanut butter, maple syrup, and vanilla extract. Blend on high for about 30 seconds until smooth and creamy.

Add the protein powder, cocoa powder, almond flour, and salt to the mixture. Pulse until incorporated, about 15-20 seconds.

Check consistency; if too dry, drizzle in a teaspoon of water and pulse again. If too wet, add more almond flour.

Portion out 1 to 1.5 tablespoons of the mixture and roll into spherical balls, about 12 total.

Place the balls on a parchment-lined plate and refrigerate for 30 minutes or freeze for 15 minutes.

Melt the chocolate chips with the coconut oil in a microwave-safe bowl, heating in 20-second intervals until smooth.

Dip each chilled ball into the melted chocolate mixture until fully coated.

Refrigerate the coated balls for an additional 5 minutes to allow the chocolate to harden.